Tag Archives: caesar dressing

New traditional Caesar Salad

This recipe should be in every chefs repertoire. It’s sophistacted and complex yet simple to make . You may be making copies of this one for friends!

This recipe should be in every chefs repertoire. It’s sophistacted and complex yet simple to make . You may be making copies of this one for friends!

Croutons:

1 tablespoon olive oil

1 clove minced garlic

1 cup white bread cut into ½”cubes- its your choice what type of bread to use ,this one is just my favorite.

Heat olive oil in large skillet (cast iron is great for this). Add garlic and bread cubes. Toss well to coat cubes with the oil and garlic. Toss occasionally to toast in until light golden brown.

Set aside until ready to assemble salad.

 

Caesar Dressing :

2 tablespoons Anchovy Paste

1 tablespoon chopped Capers

1 tablespoon Dijon Mustard

1 Egg Yolk

2 cloves minced Garlic

¾ cup Olive Oil

1 tablespoon Champagne vinegar

1 tablespoon Lemon juice

¼ cup Heavy Cream

Salt and Pepper

In medium bowl , whisk together anchovy, capers, mustard, egg yolk, and garlic.

In a slow steady stream, whisk in oil, then the vinegar, and the lemon juice.

Stir in heavy cream. Season with salt and pepper.

 

 

2  soft boiled eggs- drop eggs in boiling water for 5 minutes – remove and peel under cold water

let sit for 5 minutes –peel

 

Salad_

3 hearts romaine lettuce -full leaves

In a large salad bowl place lettuce leaves and toss with

½ cup Caesar Dressing coating all the leaves generously.

Add

½ cup shaved Parmesan Cheese

Add croutons and toss lightly

 

This is a good recipe to plate on individual plates.

Plate.

Place egg on top –slice in half

 

Serve !

 

Advertisements

Caesar Salad

This recipe should be in every chefs repertoire. It’s sophistacted  and complex yet simple to make . You may be making copies of this one for friends!

This recipe should be in every chefs repertoire. It’s sophistacted  and complex yet simple to make . You may be making copies of this one for friends!

Croutons:

1 tablespoon olive oil

1 clove minced garlic

1 cup bread cut into ½”cubes

Heat olive oil in large skillet. Add garlic and bread cubes. Toss well to coat cubes with oil and garlic. Toast in skillet until light golden brown. Set aside Until ready to assemble salad.

Caesar Dressing :

2  teaspoons Anchovy Paste

1 tablespoon chopped Capers

1 tablespoon Dijon Mustard

1 Egg Yolk

1 clove minced Garlic

3/4 cup Olive Oil

1 tablespoon Champagne vinegar

1 tablespoon Lemon juice

¼ cup Heavy Cream

a good pinch of Sea Salt

Fresh Cracked  Pepper

In medium bowl , whisk together anchovy, capers, mustard, egg yolk, and garlic.

In a slow steady stream, whisk in oil, then the vinegar, and the lemon juice.

Stir in heavy cream. Season with salt and pepper.

2-3 hearts romaine lettuce

½ cup Caesar Dressing

½ cup shaved Parmesan Cheese

In a large salad bowl tear lettuce into bite sized pieces. Toss with Caesar dressing coating all the leaves generously. Sprinkle with Parmesan and croutons.